Clam chowder recipes

• Yield: 6 to 8 servings

Ingredients

2 tablespoons unsalted butter

1 medium onion, finely diced

2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces

3 tablespoons all-purpose flour

2 cups chicken or vegetable stock

2 (10-ounce) cans chopped clams in juice

1 cup heavy cream

1 pound Idaho potatoes, cut into 1/2- inch cubes

Salt and freshly ground black pepper

2 to 3 tablespoons unsalted butter

1/2 baguette, cut into 1-inch cubes

3 tablespoons freshly chopped flat-leaf parsley